Banana Cream Pie Cupcakes Recipe
Delight in the fusion of creamy banana custard and fluffy cupcakes, topped with light whipped cream—a perfect treat for any occasion!
Ingredients
Makes 12 cupcakes
Cupcakes:
- 1½ cups (190g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup (113g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) whole milk
- 2 ripe bananas, mashed (about ¾ cup)
Pastry Cream:
- 1½ cups (360ml) whole milk
- 4 large egg yolks
- ½ cup (100g) granulated sugar
- 3 tbsp cornstarch
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Whipped Cream Topping:
- 1 cup (240ml) heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional garnish: banana slices, crushed vanilla wafers
Instructions
1. Pastry Cream (Prepare First):
- Heat milk in a saucepan until simmering.
- Whisk egg yolks, sugar, cornstarch, and salt in a bowl. Slowly pour ½ cup hot milk into yolk mixture while whisking.
- Return mixture to saucepan. Cook over medium heat, whisking constantly, until thick (2–3 minutes).
- Remove from heat; stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap (directly on surface), and chill for ≥2 hours.
2. Cupcakes:
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 liners.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk/bananas to butter mixture. Mix until just combined.
- Divide batter evenly into liners (2/3 full). Bake 18–22 minutes. Cool completely.
3. Assembly:
- Core cupcakes: Use a knife or corer to remove a small center from each.
- Fill: Pipe or spoon chilled pastry cream into holes.
- Top: Whip heavy cream, powdered sugar, and vanilla to stiff peaks. Pipe onto cupcakes.
- Garnish: Add banana slices (dipped in lemon juice to prevent browning) and crushed vanilla wafers just before serving.
Tips & Notes
- Make Ahead: Pastry cream can be made 2 days ahead; cupcakes can be baked 1 day prior (store airtight).
- Storage: Refrigerate assembled cupcakes; consume within 2 days for best texture.
- Substitutions: Use graham crackers instead of vanilla wafers, or gluten-free flour if needed.
- Troubleshooting: Strain lumpy pastry cream; ensure chilled bowl for whipped cream.
Enjoy these decadent cupcakes with the classic flavors of banana cream pie in every bite! 🍌🧁